Spiral cut ham. What’s not to love? My husband brought this from our freezer in Senegal. He carried this in his suitcase from Washington, D.C. to Senegal and, when he packed out, to France. None the worse for travel. My one regret is that I’m out of brown sugar and had to use the package of glaze that came with the ham. I did liven it up a bit with coarse grind Dijon mustard.
I meant to get a picture of the tartiflette before the Fam got to it; they were just too quick, and hungry.
2 lbs potatoes, peeled and sliced thin
2 onions, chopped
1 tbsp butter
1 tbsp olive oil
1 cup bacon, cut into strips
1 tsp dried thyme
1/3 cup white wine
1 1/2 cup reblochon cheese, cut into cubes
Boil the potato slices a few minutes until tender but firm. Drain and set aside. Saute the onion in the butter and olive oil until soft. Add the bacon and cook until it begins to brown. Remove from fire and mix in the thyme.
In a buttered baking pan, layer half the potatoes, half the onion mix, the rest of the potatoes, the rest of the onion mix. Pour the white wine over all and sprinkle with the cheese. Bake in a 400 degree oven for 20 minutes.
Wine suggestion: Cremant de Bourgogne
Cherry mousse pie for dessert https://cookinginsens.wordpress.com/2011/06/14/of-cherry-mousse-and-pie/